George Hong
Westwood,Westwood
Summary
Dependable Line Chef with demonstrated abilities in various food prep work, including maintaining food presentation and quality, garnishing, and setting up stations. Versatile and adaptable with an excellent track record of producing high-quality dishes. Well-versed in maintaining and using all kitchen equipment safely and correctly.
Overview
9
9
years of professional experience
Work History
Kitchen Assistance
Delta Gamma Sorority
Urbana-Illinois , IL
09.1986 - 05.1991
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
- Distributed food to service staff for prompt delivery to customers.
- Resolved problems or concerns to satisfaction of involved parties.
Kitchen Cook
Family-owned business
Waterloo , Illinois
01.1982 - 08.1986
- Prepared salads, appetizers and cold dishes according to recipes.
- Cleaned and sanitized work areas, utensils and equipment.
- Stocked kitchen with supplies such as food ingredients and cooking utensils.
- Determined amounts of food portions for each dish according to menu specifications.
- Followed health and safety standards when handling food items.
- Monitored quality of ingredients used in the preparation of food items.
- Maintained records of the quantity of food used daily for inventory purposes.
- Assisted in training new cooks on proper methods of preparing meals.
- Checked temperatures of ovens, grills, fryers and other cooking equipment.
- Inspected all dishes before they were served to ensure quality control standards were met.
- Cooked meats, fish, vegetables and other foods according to recipes or customer's orders.
- Weighed out ingredients for recipes accurately using scales provided.
- Adhered to sanitation regulations when cleaning kitchen surfaces, utensils and equipment.
- Plated finished dishes according to presentation guidelines set by head chef.
- Notified manager immediately if any problems arose in the kitchen area.
- Trained new kitchen staff on cooking techniques and kitchen protocols.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Education
MBA - Corporate Entrepreneurship
QUESTROM SCHOOL OF BUSINESS
Boston, MA06-2010
Skills
- Ingredient Preparation
- Knife Skills
- Food presentation
- Recipe cooking
- Frying and steaming
- Food Preparation
- Recipe execution
- Dish preparation
- Customer Service
- Sanitation Practices
- Cook training
Timeline
Kitchen Assistance
Delta Gamma Sorority
09.1986 - 05.1991
Kitchen Cook
Family-owned business
01.1982 - 08.1986
MBA - Corporate Entrepreneurship
QUESTROM SCHOOL OF BUSINESS
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